单词surimi
网络: 鱼浆；鱼糜；鱼肉酱
The mechanism of SPI improving surimi gel properties may result from its inhibition against protease activity and own gelation.
SPI改善鲢鱼糜凝胶特性的机理是自身的凝胶作用和抑制蛋白酶活性。
The addition of anyone of these hydrocolloids would decrease the deformation of Trachinocephalus myops surimi gel.
所有这些胶体均降低大头狗母鱼鱼糜凝胶的凹陷度。
Decline in the quality of surimi can be effectively avoided by temperature control in the dehydration process of surimi.
在鱼糜脱水过程中进行温度控制，可以有效避免鱼肉因长时间的挤压而影响鱼糜产品质量。
Moisture of silver carp surimi was determined by near infrared reflectance spectroscopy(NIRS).
利用近红外光谱技术测定白鲢鱼糜中的水分含量。
Processed fish - Products prepared from fish flesh or surimi - Specifications.
加工过的鱼.鱼肉制品或碎鱼块制品.规范
The above study suggested that chitosan is effective in improving surimi texture and qualities. It is promising to apply chitosan to food.
以上研究表明，壳聚糖改善了淡水鱼糜制品的质构和品质，扩大壳聚糖在食品中的应用具有非常广阔的前景。
So the ultra high pressure processing could improve the quality of surimi products while extending its shelf life.
表明超高压处理能在延长鱼糜制品货架期的同时改善其品质。
Results showed that heating temperature, time and method all had a significant effect on the gel properties of horse mackerel surimi.
结果表明：凝胶化温度、凝胶化时间和加热方式影响竹荚鱼鱼糜的凝胶特性。
This paper discusses the influence of modified starch to the retentiveness , the emulsibility and gel characters of hen surimi.
探讨了几种变性淀粉对鸡肉糜保水性、乳化性以及凝胶特性的影响。
The changes of biogenic amine, coliforms and bacillus were investigated during fermentation of bighead carp(Aristichthys Nobilis)surimi.
研究了鳙鱼糜发酵过程中生物胺含量的变化，并同时测定了大肠菌群和芽孢细菌的生长情况。